Delia Smith Salmon Coulibiac

Delia Smith Salmon Coulibiac is a classic showpiece pie made with tender salmon, fragrant rice, herbs, and eggs, all wrapped in crisp, golden puff pastry. The filling is rich yet fresh, with soft flakes of fish balanced by lemon and dill, while the pastry adds a buttery crunch. It looks impressive but is very manageable if you work step by step. Allow around 1 hour 30 minutes from start to finish, including baking and resting.

Ingredients

For the Salmon Filling

• 600g salmon fillet, skin removed
• Salt and freshly ground black pepper
• 1 tbsp lemon juice
• 1 tbsp olive oil

For the Rice Layer

• 150g long-grain rice
• 300ml vegetable or fish stock
• 25g unsalted butter
• 1 small onion, finely chopped
• 150g chestnut mushrooms, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 hard-boiled eggs, chopped

For the Pastry

• 500g ready-rolled puff pastry
• 1 medium egg, beaten, for glazing
• Plain flour, for dusting

How to Make Delia Smith Salmon Coulibiac

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry turns crisp and golden.
• Cook the rice: Rinse the rice under cold water. Place it in a saucepan with the stock, bring to the boil, then cover and simmer gently for 12 to 15 minutes until tender. Remove from the heat and leave covered for 5 minutes.
• Prepare the mushroom mixture: Melt the butter in a frying pan over medium heat. Add the onion and cook until soft. Stir in the mushrooms and cook until any moisture has evaporated. Season well and allow to cool slightly.
• Mix the filling: Fluff the cooked rice with a fork and stir in the mushroom mixture, chopped herbs, and chopped eggs. Taste and adjust seasoning if needed.
• Season the salmon: Pat the salmon dry. Rub with olive oil, lemon juice, salt, and pepper.
• Assemble the coulibiac: Lightly flour a surface and roll the puff pastry into a large rectangle. Spread half of the rice mixture in the centre, place the salmon on top, then cover with the remaining rice mixture.
• Seal the pastry: Brush the edges with beaten egg. Fold the pastry over the filling, sealing the edges well. Trim any excess and crimp neatly. Place seam side down on a lined baking tray.
• Bake: Brush the top with more beaten egg. Make small slits in the top to allow steam to escape. Bake for 35 to 40 minutes until puffed and golden brown.
• Rest and serve: Leave to rest for 10 minutes before slicing. This helps the filling settle and makes serving easier.

Tips

How do I prevent a soggy bottom?

Make sure the rice and mushroom mixture is completely cool before assembling. Any excess moisture can soften the pastry.

Can I prepare it in advance?

You can assemble the coulibiac a few hours ahead and keep it chilled. Brush with egg just before baking.

How do I know the salmon is cooked?

The pastry should be deeply golden and crisp. Inside, the salmon will flake easily and appear opaque.

Can I add spinach?

Yes, wilt fresh spinach, squeeze out excess moisture, and layer it over the rice before adding the salmon.

Serving Suggestions

• Serve with buttered new potatoes.
• Add steamed green beans or asparagus.
• Offer a simple lemon butter sauce on the side.
• Pair with a crisp green salad.

Storage

Room Temperature

Keep at room temperature for up to 2 hours after baking. Cover loosely with foil.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to maintain crisp pastry.

Freezing

Freeze baked slices for up to 1 month. Wrap tightly and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 26g
• Saturated Fat: 9g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Salmon Coulibiac

Recipe by Milli RoseCourse: Main CourseCuisine: British, Russian-inspiredDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic salmon coulibiac made with tender salmon, herbed rice, eggs and mushrooms wrapped in golden puff pastry.

Ingredients

• 600g salmon fillet, skin removed

• 150g long-grain rice

• 300ml vegetable or fish stock

• 25g unsalted butter

• 1 small onion, finely chopped

• 150g chestnut mushrooms, finely chopped

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• 2 hard-boiled eggs, chopped

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 500g ready-rolled puff pastry

• 1 egg, beaten

• Salt and freshly ground black pepper

Directions

• Preheat oven to 200°C (180°C Fan).
• Cook rice in stock until tender and allow to cool.
• Sauté onion and mushrooms in butter until soft.
• Mix rice with mushroom mixture, herbs and chopped eggs.
• Season salmon with lemon juice, olive oil, salt and pepper.
• Layer rice, salmon and remaining rice on pastry.
• Seal pastry, brush with egg and make small slits on top.
• Bake for 35 to 40 minutes until golden and crisp.
• Rest for 10 minutes before slicing and serving.

Notes

• Cool the filling completely before assembling.
• Use all butter puff pastry for best flavour.
• Leftovers reheat well in the oven.